Fresh apple cake uses three apples (two cups of chopped apples). It’s quick to make with a tender crumb and crunchy cinnamon sugar topping.
If you like this recipe, check out my French Strawberry Cake next!
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My cake made with fresh apples isn’t quite a French style apple cake but it’s close. The addition of sour cream to the cake batter ingredients plus generous cinnamon sugar topping definitely Americanize this cake. It’s the exact same recipe as my original viral recipe for French Strawberry Cake. I just swapped out fresh strawberries for fresh chopped apples. And I added a healthy dose of cinnamon to the sugary topping.
Top a slice with vanilla ice cream or my personal favorite butter pecan. Dare I say you might prefer to make a fresh apple cake instead of apple pie for your Christmas dinners or Thanksgiving? This cake is definitely easier to make than a homemade pie. It’s perfect for beginning bakers!
More favorite cake recipes
Ingredients for fresh apple cake
- Apples – For testing purposes I used three medium-sized honeycrisp apples. Other good choices would be gala apples or granny smith apples.
- Dry Ingredients – A combination of all-purpose flour, baking powder, salt and cinnamon.
- Wet Ingredients – A combination of softened butter, large eggs (room temperature), vanilla and sour cream.
Instructions
Preheat oven to 350 degrees F. Line a 9-inch cake pan with two pieces of crumpled up parchment paper. I wad them up like trash and then smooth them out. I find this makes it easier to mold them into the cake pan. If you prefer, you can also grease and flour the cake pan instead.
With a stand mixer fitted with paddle attachment (or hand electric mixer), beat together the softened butter, eggs, one cup of sugar and vanilla. Start on low speed then increase to high speed. Beat until pale and fluffy, 4 -5 minutes. I like to peel and chop my apples while my stand mixer is doing the work.
Scrape down the bowl with a rubber spatula. In a small bowl, whisk together the flour, baking powder and salt. Dump half the flour mixture into the butter mixture. Stir on low until just combined. Add the full amount of sour cream, mix again. Add the remaining flour and chopped apples and mix on low to medium low speed until just combined.
Pour the batter evenly into the prepared cake pan. I like using a large cookie scoop to help with this process. Use an offset spatula to smooth the top of the cake. In a separate small bowl, stir together the remaining 1/4 cup of sugar with the cinnamon. Evenly sprinkle the mixture over top of the cake.
Bake at 350 for about 40 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 20 minutes. Then use the parchment paper to gently lift it out of the cake pan and let finish cooling on a wire rack for 1 – 2 hours before slicing.
Serving suggestions
Top each slice of cake with ice cream or a dollop of whipped cream. It’s a wonderful fall dessert! Here’s some of my recipes to turn it into a complete meal –
Storage directions
Allow the cake to cool completely before storing. It will stay fresh in an airtight container at room temperature for up to 3 days. Wrap each slice individually in plastic wrap and then store in an airtight container to freeze. Leftovers will stay fresh in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator before serving.
Kitchen tools
- My favorite inexpensive paring knife for chopping the strawberries
- Nine-inch round cake pan for baking the cake
Video
Fresh Apple Cake
Ingredients
- 1 stick unsalted butter softened
- 1 1/4 cups granulated sugar divided
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/3 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup full-fat sour cream
- 2 cups fresh chopped apples about 3 medium apples
- 2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees F. Line a 9-inch cake pan with two pieces of crumpled up parchment paper. I wad them up like trash and then smooth them out. I find this makes it easier to mold them into the cake pan. If you prefer, you can also grease and flour the cake pan instead.
- With a stand mixer fitted with paddle attachment (or electric hand mixer), beat together the softened butter, eggs, one cup of sugar and vanilla. Start on low speed then increase to high speed. Beat until pale and fluffy, 4 -5 minutes. I like to peel and chop my apples while my stand mixer is doing the work.
- Scrape down the bowl with a rubber spatula. In a small bowl, whisk together the flour, baking powder and salt. Dump half the flour mixture into the butter mixture. Stir on low until just combined. Add the full amount of sour cream, mix again. Add the remaining flour and chopped apples and mix on low to medium low speed until just combined.
- Pour the batter evenly into the prepared cake pan. I like using a large cookie scoop to help with this process. Use an offset spatula to smooth the top of the cake. In a separate small bowl, stir together the remaining 1/4 cup of sugar with the cinnamon. Evenly sprinkle the mixture over top of the cake.
- Bake at 350 for about 40 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 20 minutes. Then use the parchment paper to gently lift it out of the cake pan and let finish cooling on a wire rack for 1 - 2 hours before slicing.
Nutrition
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